Vegetable Sauce Food

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.

VEGETABLE SAUCE

Steps:

• Clean, rinse and chop the vegetables.
• In a big cooking pan, mix all ingredients together except salt and black.
• Cook it for 15 minutes.
• Add black pepper and salt to taste; cook for five minutes; remove from heat.
• P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.

CHUNKY VEGETABLE SAUCE

Steps:

• Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook's Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
• Photograph Kang Kim

ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.

VEGETABLE CREAM SAUCE

Steps:

• Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.

SAUCE FOR VEGETABLES

Steps:

• In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.;

VEGETABLE PASTA SAUCE

Steps:

• Chop the courgette, carrots, garlic and onion roughly and place in a blender. Blend until a puree.
• Put the vegetable oil and puree into a pan and heat. Add the tomatoes and a little boiling water and leave to boil.
• Add salt and pepper for taste.
• Serve over pasta, spaghetti or even chicken.

VEGETABLE PASTA SAUCE

Steps:

• In large pot saute the onion in olive oil until translucent then add garlic.
• Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
• Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
• When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
• Add the onion, carrots, zucchini, and red pepper flakes.
• Saute/cook vegetables for 4 minutes; stirring often.
• Then add the green bell peppers, and cook for 3 minutes more; stirring often.
• Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
• When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
• Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
• *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a large saucepan, heat oil over medium-high heat.
• Add zucchini, onion, carrot, and garlic.
• Cook for 10 minutes or until onions are tender.
• Stir frequently.
• Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
• Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
• Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.

ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
• Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
• Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
• Stir in the vegetable broth, basil, and salt and pepper to taste.

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.